You can prefer this video for making dish

 Ravioli is a type of stuffed pasta. It is a traditional food of Italian Cuisine.

The pictures of Ravioli














The main engredients of ravioli are flour, eggs & water.

Ingredients

  • 5 to 5-1/2 cups all-purpose flour
  • 6 large eggs
  • 1/2 cup water
  • 1 tablespoon olive oil
  • sauce:
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups tomato puree
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • filling:
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. 1) Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  1. 2) Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  1. 3) In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
  1. 4) Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

  1. 5) Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
  2. Homemade Ravioli Tips

How do you cut ravioli without a ravioli cutter?
  1. To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.
Do you boil ravioli?
  1. Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.
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